Light beef soup

Ingredients for 8 servings:

• 600 g beef for cooking (boiled beef, flat shoulder, prime rib, ribeye, shin)
• 500 g beef bones
• 1 small soup green and 1 onion skin
• 8 peppercorns
• Salt
• Saffron
• cognac

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the bones, add them to boiling water, boil for a few minutes, strain, and rinse with cold water. Cover the meat and bones with plenty of cold water (2-3 liters) and bring to a boil. Add the cleaned vegetables, washed onion skins, peppercorns, and saffron. Season sparingly with salt. Simmer gently, covered, for 1.5 to 2 hours. If the soup boils too vigorously, it will become cloudy. When the meat is tender, strain it slowly and carefully to avoid clouding it. A tablespoon of cognac will enhance the flavor. If a large layer of fat develops during cooking (very fatty meat), it is recommended to skim it off from time to time. A ladleful of cold water should also be added a few times. The resulting soup is clear and full-flavored. The meat, however, will be quite lean. It is best cut up and made into a beef salad with various savory ingredients. If you value a juicy piece of beef, add the meat to the boiling broth first.